In pressing peanuts for subsequent use in partially defatted products, the oil is difficult to remove in certain lots of peanuts. New laboratory procedures showed increased yields of oil can be obtained from "difficult-to-press" (DTP) peanuts by mixing them with "easy-to-press" (ETP) peanuts on a 50-50 basis or by drying them to a moisture level between 4.3 and 4.7%. Oil yields by pressing are little affected when peanuts are stored at temperatures of 4.4 (40F) and 23.9C (75F) for periods of up to 12 months.
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Keywords: Easy-to-press, difficult-to-press-peanuts, oil removed, Storage
How to Cite:
Pominski, J. & Pearce, H. & Spadaro, J. & Baxley, J.,
(1983) “Improved Methods for Removing Oil from Difficult-to-Press Peanuts¹”,
Peanut Science 10(2),
01 Jan 1983